Eating out in Rye with confidence

Eating out can be a challenge for people with food allergies or intolerances. It is often difficult to know the exact ingredients in food or beverages prepared outside the home. I have a very limited diet not being able to tolerate gluten, dairy products, fats, sucrose or fructose. In fact when I send my diet sheet to a restaurant, they often think my short list is what I cannot eat but it is in fact the total list of my allowed foods, fourteen in all. Eating out is such a great pleasure for most people but when intolerances or allergies are part of someone’s daily life it can be a minefield.

Here are some tips that I have found useful

Choose restaurants wisely and communicate your needs in advance. If you give chefs adequate warning then on the whole they can accommodate your needs. I have found it really important to build relationships with restaurants and their chefs and I always will ask if eating before their busiest time would be helpful. At the end of the meal I will seek out the chef and thank them for the care that they have taken with my food. Also I will post a positive review on their social media page.

Some of these people will say are common sense but I hear often from restaurants that people with dietary requirements will just turn up and expect the chef to accommodate.

My plan for 2024 is to find out which restaurants in Rye and surrounding areas can cater for my needs and others with intolerances.

My first port of call was Fletchers House Rye situated right in the centre of Rye by St Mary’s.

James, the proprietor of Fletchers, told me “We can deal with the majority of dietary requirements but severe nut allergies can be problematic as we do use nuts in the kitchen but we inform our customers before they come to dine. We cater for gluten free, pescatarians, vegans and vegetarians and other special requirements. We would prefer to have a list of dietary requests in advance so chef can plan ahead.

“We have an online booking section where people can alert us to any requirements and people are generally very good and provide us with information in advance.

“We also ask our customers as soon as they are seated if they require a special menu as the first thing our guests receive are complimentary canapes and it is important to know so we can serve the right food. Matt our chef has years of experience and given time to plan a menu that is right for each client.”

So the proof is in the tasting. In January four of us went to have Sunday lunch. No pressure Matt.

My canapes were amazing, tiny morsels of dry fried egg whites, resembling an omelette with toppings of tomatoes and rocket. There followed for everyone else an appetizer of spiced soup but as I was having soup for my starter I had a delicate offering of seared courgette.  So far not just good, but amazing. My soup which was courgette and ginger was creamy and had such depth of taste. Main course was poached cod on a bed of tomatoes, carrots and courgettes beautifully died and blended and the seasoning was spot on.

You might wonder why I had so much courgette and tomato but I can only eat tomatoes, courgettes and carrots and a garnish of spinach or rocket so for any chef that is very limiting.

None of us had room for dessert as we were totally replete.

So how would I rate Fletchers on how they coped with a limited medical diet? Eleven out of ten. The attention to detail was wonderful and the seasoning was exemplary. I went to speak to Matt after my meal and although he was busy he found the time to meet me briefly. I think it is essential to thank the chef personally especially when chefs like Matt go the extra mile.

Next week I go behind the scenes to find out a little more of Matt’s culinary journey since he left school.

My next restaurant is The Mermaid and I have ever faith that the chefs there will give my food their own culinary twist within the limits of my diet.

If any other restaurants or establishments want to be showcased please get in touch and it is also an opportunity for your chefs to be better known. info@ryenews.org.uk.

Image Credits: Chris Lawson .